Strawberry Rhubarb Crumble Bars

Sweet Shortbread. Rhubarb & Strawberries. Crumble on-top

About this recipe:

  • shortbread-like base; buttery, sweet, with oats
  • simple filling; strawberries, rhubarb, corn starch and sugar
  • crumble on-top is the same mix as the base (yay only two mixtures not three!)
  • quick to make
  • can be cut in bars or squares
The Method:

Three layers are made :

The base is made by creaming the butter into the flour, sugar, salt and oats mixture. Once there are no large chunks on butter, the egg yolk * gets add until the mixture holds its shape well. It should stay intact as a ball if you make one, thats when you know it is ready to be pressed into the base of a pre-lined or greased pan. Only press 2/3 into the base for the rest goes on-top!

Next, the rhubarb gets cut into small chunks along with the strawberries and tossed in a bowl with the granulated sugar, and corn starch. Once all coated evenly, it is poured into the base.

Lastly, the remaining 1/3 of the crumble base is sprinkled on-top and the bars are ready to be baked.

The Recipe:

Bake timePrep TimeTotal Time
15 mins30-35 mins~45-50 mins
yields one 9 inch square pan

Strawberry Rhubarb Crumble Bars

Ingredients:

Bars:

  • ½ cup unsalted butter, cold and chopped
  • 1½ cups plain all purpose flour
  • ⅓ cup granulated sugar
  • ½ cup old fashioned rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg yolk

Filling:

  • 1 cup strawberries, chopped
  • 2-3 medium stalks rhubarb diced
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
Procedure:

Preheat the oven to 180 C (350 F) and pre-line or grease a 9 inch square pan.

In a medium mixing bowl whisk together the flour, sugar, oats, baking powder, and salt. Next, add cubes of the butter and use either a pastry blender, fork, or your fingers to combine the butter until small pea chunks remain. Add the egg yolk until evenly mix in.

once you can squeeze the dough into a ball and it hold *pictured above*, it is ready to be pressed into the pan. Press 2/3 of the mixture and leave the last third for the crumble on-top.

Next, cut the rhubarb and strawberries. dice the rhubarb stalks into even small/medium chunks about the same size as halved strawberries. In a small bowl combine the fruit with the sugar, and cornstartch until evenly coated; and place on-top of the base.

Lastly, sprinkle the last third of the base crumble mixture over-yop and it is ready to bake!

bake for ~35 mins until slightly golden

Enjoy!

Happy Baking